Download or read book Coastal Cooking with John Shields written by John Edward Shields and published by Broadway. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: John Shields, author of "Chesapeake Bay Cooking and host of the public television series "Coastal Cooking in America with John Shields, traveled from Maine to Miami and Big Sur to Baja to bring back the best of America's coastal cuisine. The recipes encompass much more than seafood and include all of the ingredients--meat, poultry, game, fruits and vegetables in abundance--that have made the coastal parts of America particularly rich in culinary traditions. Come along with John Shields to a New England clambake (complete with instructions on how to make an authentic one on a beach), dig into Cheese and Garlic Grits with Shrimp and Tasso Gravy in Baton Rouge, sample Savannah She-Crab Soup, savor California Cobb Salad or Big Apple Clam Chowder, and finish off with a luscious Dulce de Leche Bread Pudding. This treasury of the very best recipes from professional chefs and local folks alike will expand your culinary horizons. His voyage of discovery led John Shields to the heart of Miami, both Little Haiti and Little Havana, where he learned the secrets of Haitian-Style flounder from Miss Liliane Nerette Louis, a vibrant neighborhood personality, as well as the Arroz con Pollo a la Cubano from chef Tony Piedra at the renowned Versailles restaurant. In Oregon, John visited Tillamook County, where the cows outnumber the people, and sampled their famous cheddar in Tillamook Cheddar Cheese and Lager Soup, then ventured north to Blake Island, across the bay from Seattle, where he took part in the native American tradition that celebrates the wild Pacific salmon with an annual roast. He re-creates the experience for home cooks with a planked salmon recipe from Portland's acclaimedWildwood restaurant. On the Louisiana bayou, he uncovered the trick to a proper Crawdaddy Boil, then hopped a plane to Hawaii, where he found a recipe for a succulent stew using oxtails or lamb shanks and just three other ingredients that has become a part of his personal repertoire. Along the way, he collected beloved recipes for hometown favorites across the country--Boston-Style Baked Beans, South of the Mason-Dixon Line Cornbread, Bayou Seafood Gumbo, and many, many more. The companion volume to the television series, "Coastal Cooking with John Shields will give you everything you need to bring the bountiful flavors found along America's coastline into your own kitchen.
Download or read book Laura in the Kitchen written by Laura Vitale and published by Clarkson Potter. This book was released on 2015-10-06 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
Download or read book First Catch written by Thom Eagle and published by Grove Press. This book was released on 2020-03-10 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor
Download or read book Gulf Coast Cooking written by Virginia T. Elverson and published by Shearer Publishing. This book was released on 1991 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In one book, 300 mouth-watering recipes for the bounty of the Gulf Coast region, from amberjack to yellowtail snapper, shrimp to oysters. Pick up this book every time you want to make something special from fresh seafood, vegetables, and sweets.
Download or read book Cooking on the Coast written by Jeff Pivec and published by . This book was released on 2009-05-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbook with Regional Favorite Recipes
Download or read book Bonjour Y all written by Heidi Vukov and published by Gibbs Smith. This book was released on 2015-06-22 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A French & European/Southern-fusion cookbook . . . a 150-page sensory delight” from the renowned Myrtle Beach chef Heidi Vukov (Grand Strand). “Bonjour, Y’All,” the slogan for Heidi Vukov’ Croissants Bistro and Bakery in Myrtle Beach, South Carolina, perfectly encapsulates the popular restaurant’s elegant and delicious pairing of two distinct culinary traditions—European cuisine and Southern home cooking. This book celebrates Croissants’ diversity, featuring dozens of menu delights such as Crab Cakes, Angry Bulls Bay Clams, and Peach Pork Tenderloin, recipes that successfully combine the elegance and finesse of the French palate with the hospitality and warmth of the Southern kitchen. Also included among the more than fifty recipes are German- and Italian-inspired dishes, summer cocktails, and sumptuous confections such as Black Forest Torte from Croissants’ award-winning European bakery.
Download or read book Cooking on the Coast written by Rose Annette O'Keefe and published by Wimmer Cookbooks. This book was released on 1994 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: A big family means a lot of great cooking! This edition pulls together the culinary skills of the O'Keefe family as they share recipes gathered over the years raising 13 children and 35 grandchildren. Draw on the rich, diverse cooking traditions of the Gulf Coast.
Download or read book Cooking with Shereen from Scratch written by Shereen Pavlides and published by Page Street Publishing. This book was released on 2021-07-13 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Be a Rock Star in Your Kitchen with Home-cooked Meals from Scratch! Shereen Pavlides, of the mega-viral brand Cooking With Shereen, has garnered millions of fans across her platforms thanks to her affectionate personality and her confidence-building approach to cooking from scratch. Now, in her debut cookbook, she’s bringing all that knowledge right to your kitchen. Through 60 impressive recipes, Shereen shows you that it’s possible to make the best food you’ve ever tasted without depending on frozen, precooked or store-bought ingredients—and without spending all day cooking. With meals for every occasion, from weeknight dinners to show-stopping parties (and everything in-between), you can roll up your sleeves and dig into the likes of: Pecan-Crusted Pork Tenderloin with Rosemary Brown Butter Restaurant-Style Crab Cakes with Sriracha Rémoulade Baba Ganoush with Housemade Pita Sesame Salmon with Sweet Jalapeño Udon Noodles Gruyère and Thyme Popovers Cypriot Cinnamon Potatoes with Dill Yogurt Asian-Style Coconut Broccoli Spanakopita Triangles Shanghai Chicken Salad with Sesame Ginger Vinaigrette Whether you’re new to cooking, or just looking to up your game, donta you worry—Shereen’s got you covered.
Download or read book West Coast Cooking written by Greg Atkinson and published by . This book was released on 2011-05-16 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alaska has amazing seafood - wild salmon, halibut, and black cod - and the unique native technique of grilling with flavorful wood planks. Vancouver transforms irresistible East Indian dishes with local ingredients. The San Francisco Bay Area emphasizes seasonal and sustainable, while Southern California celebrates the Latino influence, one of America's true indigenous cuisines. In this comprehensive cookbook, chef/author Greg Atkinson highlights the culinary styles, ingredients, and trends of all these areas in 400 dishes that are easy to prepare, authentic to the region, and tantalizing to the taste.
Download or read book Cooking on the Coast written by Steven Snow and published by Murdoch. This book was released on 2011-12-01 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kick back and enjoy great food and a laid-back Australian coastal lifestyle with chef Steven Snow. Steven draws on his extensive travels to create meals that are fresh and nutritious, along the way sharing his passion for local seafood and organic produce.
Download or read book Cooking with the Coast written by Pacific Coast Building Products and published by . This book was released on 1985* with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book My Calabria Rustic Family Cooking from Italy s Undiscovered South written by Rosetta Costantino and published by W. W. Norton & Company. This book was released on 2010-11-08 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
Download or read book Cooking on the Coast written by Main Street Methodist Church Children's Center (Bay St. Louis, Miss.) and published by . This book was released on 1985 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mediterranean Summer written by David Shalleck and published by Crown. This book was released on 2008-06-10 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple’s spectacular sailing yacht. Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste—all from the confines of the yacht’s small galley while at sea. Shalleck invites readers to experience both place and food on Serenity’s five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to re-create the delectable food.
Download or read book Made in America written by Lucy Lean and published by Welcome Books. This book was released on 2011 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Download or read book The Sprouted Kitchen Bowl and Spoon written by Sara Forte and published by Ten Speed Press. This book was released on 2015-03-31 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal. The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.
Download or read book Cooking in the Moment written by Andrea Reusing and published by Clarkson Potter. This book was released on 2011-04-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
